Glass Bazaar
May 31, 2012
• 8:00 PM
• 5,221 days ago
Glass Bazaar
May 31, 2012
• 8:00 PM
• 5,221 days ago
July Events
July 9, Monday, 6:00 p.m.
Excellence and Perfection
Gary Nicely, $48.00
Selection and preparation. On the menu: Buffalo Mozzarella Caprese with a Trebbiano Reduction & Basil Oil; Chorizo Sausage Lasagna with 3 Bean Bolognese and shaved Manchego; Rosemary Grand Marnier glazed Peaches with Vanilla Bean Gelato and Biscotti Crumbles
July 11, Wednesday, 6:00 p.m.
Italian Flare
Kirk Emery, $48.00
Delicious. On the menu: Parmesan Crisp Caesar Salad; Roasted Eggplant Ravioli with Basil And Tomato Butter Sauce; Espresso Semi-Freddo with Lady Fingers
July 16, Monday, 6:00 p.m.
Summer Dining
David Pinckney, $48.00
With seasonal favorites. On the menu: Chopped Romaine & Spinach Salad with Pecans, Blue Cheese, Strawberries, Mandarin Oranges and Raspberry Vinaigrette; David's Lobster Crepes with Mushrooms and Grand Mariner Cream Sauce; Mary's Lemon Cake
July 23, Monday, 6:00 p.m.
Garden of Plenty
Terri Geiser, $48.00
Fresh veggies and herbs. On the menu: Crostini with Herbed White Beans and stuffed Sage Leaves; Heirloom Tomato Salad with Capers and Sea Salt; Mediterranean Lasagna; Chocolate Chip Zucchini cake with Cinnamon and Cayenne whipped Cream
July 25, Wednesday, 6:00 p.m.
Summer Bounty
John Bryant, $48.00
Delicious, fresh and in season veggies. On the menu: Cheerwine Glazed Pork Belly, Sweet Corn and Butter Bean Succotash, Smoked Pork Jus; Heirloom Summer Tomato Salad with Grilled Flat Iron Steak, Roasted Corn, Summer Squash, Fried Okra and Scallion Oil; Banana Cream Pie, Marcona Almond Crust, Chocolate and Caramel Sauce.
July 30, Monday, 6:00 p.m.
French Bistro
Robert DeBinder, $48.00
Roasted to perfection. On the menu: In season Roasted Vegetables with sweet onion vinaigrette; Succulent Pan Roasted Chicken with Pommes Dauphinoise, a specially prepared potato; Rich and silky Chocolate Cremeux with Fresh Berries
July 31, Tuesday, 6:00 p.m.
Summer in Mexico City
Mary Aebischer, $48.00
A delicious meal. On the menu: Corn and Black Bean Salsa with handmade Tostaditas; Grilled Chicken Breasts with Apricot and Pine Nut Mole Sauce; Stuffed Calabacitas (Mexican Zucchini) with Pepper medley; Mangoes flame with Tequila and Crème Fresca